Healthy Oven Roasted Potatoes

Oven-roasted potatoes with rosemary in a white bowl on a wooden surface

HUIZENG HU / Getty Images

Total Time: 70 min
Prep Time: 10 min
Cook Time: 60 min
Servings: 4

Nutrition Highlights (per serving)

234 calories
7g fat
40g carbs
5g protein
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Nutrition Facts
Servings: 4
Amount per serving  
Calories 234
% Daily Value*
Total Fat 7g 9%
Saturated Fat 1g 5%
Cholesterol 0mg 0%
Sodium 304mg 13%
Total Carbohydrate 40g 15%
Dietary Fiber 5g 18%
Total Sugars 2g  
Includes 0g Added Sugars 0%
Protein 5g  
Vitamin D 0mcg 0%
Calcium 27mg 2%
Iron 2mg 11%
Potassium 955mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Here's a hearty side dish that's the perfect companion for steaks, roasts, chops, poultry, and seafood. You can almost smell the delicious aroma of the potatoes and rosemary as you read through the ingredients.

Best of all, this dish is good for you. Although potatoes are starchy, that doesn't make them unhealthy. It just means you might want to consider your portion size. Starchy foods like potatoes should take up about a quarter of your plate, leaving plenty of room for colorful vegetables and a protein source.

Potatoes are a good source of vitamin Ccalcium, magnesium, potassium, folate, and fiber. Plus, these tubers are almost fat-free. 

Potatoes also contain certain antioxidants called lutein and zeaxanthin. These antioxidants help protect your eyesight and help lower the risk of macular degeneration, a condition that can cause vision loss.


  • 2 pounds red or white potatoes, with skin intact
  • 2 tablespoons olive oil
  • 2 tablespoons fresh rosemary, minced
  • 1 teaspoon garlic, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Preheat the oven to 425F.

  2. Wash the potatoes and let them dry. You don't need to peel the potatoes, but cut out any surface blemishes.

  3. Cut large potatoes into 2-inch pieces. If you're using small potatoes, they can be left whole.

  4. Place the potatoes on a baking dish in a single layer. Drizzle olive oil over the potatoes. Add rosemary, garlic, salt, and pepper.

  5. Toss the potatoes with a large spoon until the potatoes are coated evenly with the oil and seasonings.

  6. Roast the potatoes uncovered for 45 minutes to 1 hour, turning them occasionally. The potatoes are done when the flesh is soft and easily pierced with a fork.

Variations and Substitutions

You can use dried rosemary in place of fresh rosemary, but you won't need as much. If using dried rosemary, only use 2 teaspoons (instead of 2 tablespoons).

If you don't have rosemary or simply don't like it, you can use thyme or oregano instead. Another option is to use a combination of your favorite herbs.

Cooking and Serving Tips

  • When roasting potatoes, try not to over-crowd them on the baking pan. This can cause them to cook unevenly or become mushy. Instead, make sure the potatoes are spread out and distributed in a single layer.
  • Choose potatoes that are firm and don't have a green tint. Green-tinted potatoes contain a compound called solanine. Solanine has a bitter flavor and can be harmful if eaten in large amounts.
  • These potatoes are ready to serve just the way they are, but that doesn't mean you can't spice them up or add more flavor. Try serving the roasted potatoes with a little ketchup, hot sauce, or aioli (garlic-seasoned mayonnaise).
  • Oven-roasted potatoes are a great addition to vegetarian meals. Serve these potatoes with a big helping of Swiss chard and some black beans or chickpeas to make a complete, balanced meal.

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3 Sources
Verywell Fit uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. Read our editorial process to learn more about how we fact-check and keep our content accurate, reliable, and trustworthy.
  1. U.S. Department of Agriculture. FoodData Central. Potatoes.

  2. Gupta UC, Gupta SC. The important role of potatoes, an underrated vegetable food crop in human health and nutritionCurrent Nutrition & Food Science. 2019;15(1):11-19. doi:10.2174/1573401314666180906113417

  3. U.S. Department of Agriculture. Are green potatoes dangerous?. July 17, 2019.

By Shereen Lehman, MS
Shereen Lehman, MS, is a former writer for Verywell Fit and Reuters Health. She's a healthcare journalist who writes about healthy eating and offers evidence-based advice for regular people.